If you need a Thanksgiving dish for the ketchup kid in your life, this Ketchup Mac and Cheese Bake belongs on the menu. Brami’s Curly Mac is the perfect shape to hold every bit of that creamy cheese sauce, while the Smash Kitchen Classic Tomato Ketchup–panko topping adds the right hit of tang and sharpness to cut through the richness and bring a little unexpected freshness to the whole bake. Surprise your friends and family this Thanksgiving in the best way possible.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
6–8 servings
Ingredients
(For the pasta)
1 lb Brami Curly Mac
Salt (for pasta water)
2 tbsp Smash Kitchen Classic Extra Virgin Olive Oil
2 tbsp butter
3 tbsp all-purpose flour
3 cups evaporated milk
1 cup heavy cream
2 cups sharp cheddar, shredded
1 cup Monterey Jack, shredded
1 tsp Smash Kitchen Dijon Mustard
1 tsp paprika
1 tsp garlic powder
Salt & pepper to taste
(For the topping)
1 cup panko breadcrumbs
2 tbsp Smash Kitchen Classic Extra Virgin Olive Oil
¼ cup Smash Kitchen Classic Tomato Ketchup
¼ cup grated Parmesan
Instructions
Boil in salted water until just al dente, drain, and set aside.
In a large saucepan, heat Smash Kitchen Classic Extra Virgin Olive Oil and butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden.
Gradually whisk in evaporated milk and cream until smooth and thickened.
Remove from heat. Add the cheese, Smash Kitchen Dijon Mustard, paprika, garlic powder, salt, and pepper. Stir until melted and creamy.
Add the cooked pasta to the sauce, stirring until fully coated. Pour into a 9x13" baking dish.
In a bowl, mix panko, Smash Kitchen Classic Extra Virgin Olive Oil, Classic Tomato Ketchup, and Parmesan until evenly coated. Sprinkle evenly over the mac and cheese.
Bake at 375°F for 25 minutes. Broil for 1–2 minutes if you want a crispier top.
Cool for 5 minutes, then serve with an extra drizzle of Smash Kitchen Classic Tomato Ketchup.
